Ginger Peanut Curry (V/GF)
This curry is It's deliciously creamy, nutty, and has a perfect amount of zest from the fresh ginger. The best part is that these exotic flavors come together in under 30 minutes!
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small white onion thinly sliced
- 1 4-inch piece of fresh ginger finely grated
- 3 tbsp garlic cloves peeled and minced
- 1 red bell pepper sliced into strips
- 1/2 cup broccoli stems removed
- 1/2 cup sliced carrots
- 1 14 ounce can coconut milk (full fat)
- 2 tbsp red curry paste
- 2 tbsp all-natural peanut butter
- 1/2 tsp red pepper flakes (or more if you like it spicy)
- handful of peanuts for garnishing *optional
- handful of fresh cilantro for garnishing *optional
- limes wedges for serving *optional
Instructions
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Warm a large skillet with deep sides over medium heat. Add oil to the hot pan and then add the onion. Cook, stirring often, until the onion has softened, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir continuously to avoid burning.
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Add the bell peppers, broccoli and carrots. Cook until fork-tender, 3 to 5 more minutes. Stir occasionally. Then add the curry paste & cook, stirring often, for 2 minutes.
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Add the coconut milk and stir to combine. Bring the mixture to a simmer over medium heat. Maintain a gentle simmer and cook until the peppers, broccoli and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally.
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Serve warm with a side of rice and garnish with optional cilantro, peanuts and lime juice. Enjoy!!!
Recipe Notes
The measurements and variety of the vegetables can vary depending on preference. Sometimes I add more or less depending how filling I want the dish and I switch up the veggies often. Also, the veggies can be fresh or frozen.